Sunday, 8 September 2013

Rogan Josh/ Lamb in red gravy (Kahmiri Pandit style)…Colour me Red!!!

Rogan
Josh/ Lamb in red gravy (Kashmiri Pandit style)…specifying which style as there
are innumerable versions of this dish: Kashmiri Pandit, Wazwaan, Pakistani,
Persian, North Indian and even British! J...every style of
cooking has varying ingredients and ways of cooking…this is my version, adapted
over the last of couple of years and finally settled on with a combination of
the recipes from Sarla Razdan’s book Kashmiri Cuisine and Anshie Dhar’s blog
Spiceroots

Mustard
Oil, ¼ cup (or use ghee…if any of these two are not an option for you, use any
flavor less oil of your choice)

Water,
2-3 tablespoons + 1 cup + more boiling water if needed

Instructions:

Kashmiri Rogan Josh is typically made with Lamb meat but that is toughto source here so I substitute with Mutton
i.e. goat meat. Ideally should be made with pieces on the bone as meat on the
bone adds flavor to the curry but if boneless is what you prefer, please go ahead
and use that.

Wash
and clean the meat. Squeeze out the water completely and then pat dry the
mutton pieces with paper towels. (there are people who say one should never
wash the meat but just wipe it with a soft wet cloth but I have always seen
everyone at home washing and cleaning the meat and hence so do I…go with what
you think best, just make sure that the
meat is dry before you start cooking)

Whisk
the yogurt well and ensure it is at room temperature.

Heat
oil in a wide heavy bottom pan. (if using mustard oil, please do smoke and then
cool the oil first; if using ghee or any other oil , please don’t let it
smoke). Add asafoetida, cloves, black cardamom and cinnamon. Let the spices sizzle and flavour the oil for about 10-15 seconds. Increase
the heat to high and add in the meat. We need to let the meat brown on all
sides – don’t stir around too much, let it brown on one side for 2-3 minutes
before flipping it over to brown on the other side.

Once
the meat is nice and brown on all sides, lower the heat and add the yogurt. Mix and stir
well till the yogurt almost evaporates.

Add
the Kashmiri chili powder and stir so that the chili powder coats the meat. Add
2-3 tablespoons of water to prevent the chilies from burning (all this, still
at low flame)

Once
the oil starts to separate, add dry ginger powder and fennel seed powder. Stir
well and add a cup of water.

Increase
the heat and let the water come to a boil. Once it boils, add salt and lower
the heat again.

Cover
and cook on low flame till the meat is tender and you can see a layer of oil
separated from the gravy.Cooking time
will depend on the quality of the meat – for the meat that we get here, takes
about an hour for meat on the bone and about half an hour for boneless meat. Do
remember to stir occasionally to ensure the spices don’t stick to the bottom of
the pan. And when you open the cover to give a stir, add some hot boiling water if
you think it is getting too dry.

Add
the crushed green cardamoms and cumin powder, mix well. Let it simmer for a couple
of minutes.

I didn't use ratanjot, as it is not a must ingredient for Rogan Josh. It is used only to five a bright red color to the Rogan Josh but has nothing to do with any flavor. Moreover, it is carcinogenic - would strongly suggest that you avoid using it.